With all the flavors of fall, this Pumpkin Coffee Cakes recipe makes mini cakes that are simple to make and perfect for breakfast or dessert .
in this article:
- Why This Recipe Works
- What is Pumpkin Spice?
- How To Make Pumpkin Coffee Cake
- Canned Pumpkin VS Pumpkin Purée
- Ingredient Notes
- Tips & Variations
- Make ahead and Freezing Instructions
- FAQs
- Other Great Fall Recipes
- Pumpkin Coffee Cakes
It’s that time of year again when pumpkin spiced recipes are everywhere you look. Some people can’t stand it and others live for it. This recipe is for those of you who love it!
These little cakes are really fabulous. If you love pumpkin spiced anything, why not have a go at Pumpkin Streusel Tarts and Pumpkin Spice Sticky Buns and really embrace the Fall flavors.
Looking for a traditional recipe? Try my Crumb Coffee Cake recipe!
Why This Recipe Works
- Melted Butter not only delivers flavor, but adds less air to the batter, producing a cake with enough structure to hold the weight of the topping.
- The combination of pumpkin and warm spices make this a delectable baked treat that’s perfect for fall.
- The streusel topping and maple glaze adds texture and a flavor profile that can’t be beat !
What is Pumpkin Spice?
Pumpkin Spice is simply a combination of wonderfully warm spices that just scream fall and holiday baking. It usually comprises of ground spices such as nutmeg, cinnamon, cloves, ginger and allspice.
How To Make Pumpkin Coffee Cake
- Mix dry ingredients in a large bowl.
- Combine the wet ingredients.
- Mix the wet and dry ingredients together. Pour into a muffin pan.
- Make the crumb topping.
- Crumble the topping over the batter.
- Bake in the oven.
- Mix the maple glaze. Glaze the cakes.
- Serve and enjoy!
Canned Pumpkin VS Pumpkin Purée
Canned pumpkin is often cooked, spiced and sweetened before canning.
Pumpkin puree is fresh pumpkin cooked and pureed.
I have used both fresh and canned for my pumpkin recipes with equal success.
One thing to remember with canned Pumpkin is that it usually sweetened , always check the ingredients of the label and taste. If it is too sweet, you might want to adjust the recipe accordingly.
If you use fresh pumpkin, make sure you know what you’re doing . Fresh pumpkin can be quite watery if not done well and this will affect your recipe. See this article from Breads from Anna for some great advice.
Ingredient Notes
- Pumpkin Puree – Is sold canned and frozen in many countries. see the the canned pumpkin vs pumpkin puree section above for more information.
- Spices – Because Pumpkin spice is not available in stores worldwide, I use individual spices. If you have it and want to save time on measuring, you can replace the spices with 1½ teaspoons of pumpkin spice mix.
- Butter – I use salted butter, but unsalted can also be used. Alternatively, you can substitute the melted butter in the cake (but not the topping) with vegetable oil.
- Cinnamon – regular ground cinnamon can be used or for a stronger, richer flavor, try using ground Vietnamese cinnamon.
- Brown Sugar – I used light brown sugar, but dark brown sugar will work fine too.
- Maple Syrup – For the maple syrup, use pure maple syrup for the best possible flavor. If you only have pancake syrup, it will do, but it may be much sweeter.
Step By Step Instructions
Combine the dry ingredients.
Mix the wet ingredients.
Combine wet and dry ingredients and mix into a batter.
Pour the batter into a muffin pan and set aside.
Although I made mini cakes, this recipe can also be made as one larger cake by using a 9-inch pan and increasing the cooking time to 30 minutes.
Crumble over the crumb topping.
Allow the cakes to cool.
Drizzle the maple glaze over the cakes.
Serve and enjoy
Tips & Variations
- If you find the top of the cakes are browning too quickly when baking, loosely cover them with aluminum foil.
- Always make sure you grease your pan thoroughly , this ensures you can remove your muffins without them sticking.
- If you don’t like maple syrup you can glaze your cakes with a simple confectioners sugar glaze instead. Or leave it out completely. The cakes will still taste amazing.
- Add pecans or other nuts to the batter for extra texture.
Make ahead and Freezing Instructions
- These pumpkin coffee cakes can be kept at room temperature for up to two days in an airtight container.
- Keep in the fridge for up to 4 days.
- Wrap the cakes and place in a freezer safe container for up to 3 months.
Why is it called coffee cake?
Coffee cake is a moist, tender cake which is usually topped with a streusel style crump topping. It is serve with coffee or tea at breakfast. It’s called coffee cake because you eat it with coffee, not because it has coffee in it.
What is pumpkin spice?
Pumpkin spice is a combination of spices such as ground cinnamon, ginger, nutmeg, and allspice or cloves.
Other Great Fall Recipes
- Pumpkin Tarts
- Showstopper Roasted Squash
- Caramel Apple Pie
- Creamy Mashed Sweet Potatoes
Rate This Recipe
Ingredients
For the cake:
- ▢ 1½ cups flour
- ▢ 1 cup brown sugar (packed)
- ▢ ½ teaspoon cinnamon*
- ▢ ½ teaspoon ground ginger*
- ▢ ¼ teaspoon nutmeg*
- ▢ ⅛ teaspoon ground cloves*
- ▢ ½ teaspoon allspice*
- ▢ ½ teaspoon salt
- ▢ 2 large eggs
- ▢ ½ cup Pumpkin puree
- ▢ 6 tablespoons butter (( 3 oz) melted)
- ▢ 1 tablespoon milk
For the topping:
- ▢ ¾ cup flour
- ▢ ⅓ cup brown sugar
- ▢ ½ cup butter
- ▢ ½ teaspoon cinnamon
For the glaze:
- ▢ ½ cup powdered sugar
- ▢ 1 tablespoon melted butter
- ▢ 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375F/170C
- Grease a twelve section mini cake pan or muffin pan.
For the cake:
- Add all of the dry ingredients to a large mixing bowl. Mix in the pumpkin and eggs until combined. Mix in the oil and milk until smooth.
- Add the batter evenly to the pan and set aside.
For the topping:
- Add all of the ingredients to a food processor and pulse until combined.
- Squeeze to form lumps and crumble over each cake.
- Bake for 20 to 25 minutes, until a cake tester, comes out clean, and the tops are nicely browned.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
For the drizzle:
- Mix all of the ingredients in a small mixing bowl until smooth.
- Drizzle over cooled cakes.
Tips
- If you find the top of the cakes are browning too quickly when baking, loosely cover them with aluminum foil.
- Always make sure you grease your pan thoroughly , this ensures you can remove your muffins without them sticking.
Nutrition
Pumpkin Coffee Cakes
Ingredients
For the cake:
- 1½ cups flour
- 1 cup brown sugar packed
- ½ teaspoon cinnamon*
- ½ teaspoon ground ginger*
- ¼ teaspoon nutmeg*
- ⅛ teaspoon ground cloves*
- ½ teaspoon allspice*
- ½ teaspoon salt
- 2 large eggs
- ½ cup Pumpkin puree
- 6 tablespoons butter ( 3 oz) melted
- 1 tablespoon milk
For the topping:
- ¾ cup flour
- ⅓ cup brown sugar
- ½ cup butter
- ½ teaspoon cinnamon
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375F/170C
- Grease a twelve section mini cake pan or muffin pan.
For the cake:
- Add all of the dry ingredients to a large mixing bowl. Mix in the pumpkin and eggs until combined. Mix in the oil and milk until smooth.
- Add the batter evenly to the pan and set aside.
For the topping:
- Add all of the ingredients to a food processor and pulse until combined.
- Squeeze to form lumps and crumble over each cake.
- Bake for 20 to 25 minutes, until a cake tester, comes out clean, and the tops are nicely browned.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
For the drizzle:
- Mix all of the ingredients in a small mixing bowl until smooth.
- Drizzle over cooled cakes.
Video
Notes
- If you find the top of the cakes are browning too quickly when baking, loosely cover them with aluminum foil.
- Always make sure you grease your pan thoroughly , this ensures you can remove your muffins without them sticking.
Nutrition
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